Pilates, Nutritarian Recipes and Natural Living by Heidi Marten

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Peanut Butter Chocolate Truffles

I got some really bad news yesterday and instantly wanted to turn to food to comfort myself, as has been my habit for the last 29 years. Specifically, I wanted a Venti Soy Latte and 1,000 peanut butter cups. I told myself that I should try to stay Fuhrman-friendly since I would only feel worse after careening off this diet. So I figured I could try making my own version of peanut butter cups….

My son devoured these for breakfast this morning! These are my favorite truffle recipe thus far.

I like the taste of all my truffles better when they are refrigerated. These are no exception!

Ingredients:

21 fresh medjool dates

1 cup unsalted, roasted peanuts

1/3 cup raw almonds

2 tsp vanilla extract

1/4 cup cocoa powder

Method:

Pulse nuts in food processor until well chopped. Add dates, cocoa powder and vanilla extract. Process until a dough ball forms. Scoop with cookie scoop and roll into balls with your hands.

If you want to make these a little more luscious, add chocolate chips after the dough ball forms—just break it up, pour in chocolate chips, pulse a couple times to incorporate and chop the chips a little. YUM! Refrigerate. Not sure how long they keep (certainly at least 3 days) because we devoured them in 2 days!